Coconut Stuffed Pancakes
Coconut is used for both sweet and savoury dishes in southern India. There is no substitute for freshly grated coconut, but as it is quite time consuming, desiccated coconut is a good compromise.
Ingredients for the Filling
- 50g/2oz desiccated coconut
- 50g/2oz soft dark brown sugar
- 25g/1oz walnut pieces, lightly crushed
- 1 small tin evaporated milk
- 1 tsp. ground cardamom
Ingredients for the Pancakes
- 2 eggs
- 150g/6oz Grand Mills whole meal flour
- 1 tsp. ground cinnamon
- 1 tbsp. caster sugar
- 200ml/7fl oz. milk
- Ghee or unsalted butter for frying
Method for the Filling
1 - Mix all ingredients, except ground cardamom, in a small saucepan and place over medium heat. As soon as it begins to bubble, reduce heat to low and let it simmer without a lid for 8-10 minutes stirring occasionally.
2 - Stir in the ground cardamom, remove the pan from heat and allow the mixture to cool.
Method for the Pancakes
1 - Put all ingredients, except ghee or butter, in a large bowl and beat with a wire beater until smooth. This butter can also be prepared in a liquidizer or food processor.
2 - Place a non-stick or cast iron frying pan over low heat, when hot; spread a little (about ¼ tsp.) ghee or butter on it.
3 - Pour about 2tbsps of the batter in the pan and spread it quickly by tilting the pan. Pouring off the batter must be done quickly in one go to prevent it from setting before you have a chance to spread it. It is easier to measure each 2 tbsp. into a cup or a small bowl before pouring into the pan.
4 - In a minute or so, the pancake will set, let it cook for a minute, then carefully turn it over with a thin spatula or toss it! Cook the other side for about 1 minute (brown spots should appear on both sides).
5 - Spread 1 tbsp. of the stuffing on one side of the pancake and roll it into a cylinder shape. Make the rest of the pancakes the same way.